डबलरोटियों की सूची

यहाँ तरह-तरह के ब्रेड (डबलरोटी) की सूची दी गयी है।

नामछबिप्रकारमूल स्रोतविवरण Aish MerahrahFlatbreadEgyptMade with fenugreek seeds and maize; dough allowed to ferment overnight, then flattened and baked.Ajdov KruchabeldBuckwheat breadSloveniaMade with buckwheat flour and potato.http://en.recidemia.com/wiki/Ajdov_Kruh  Ajdov Kruh recipe on RecidemiaAnadama bread120pxYeast breadUnited States (New England)A sweet, cornmeal and molasses based bread.Anpan120pxSweet bunJapanFilled, with red bean paste usually, or white beans, sesame, or chestnut.Appam "Hoppers"Varies widelySouth IndiaSri LankaBowl-shaped thin pancakes, made of fermented rice flour, shaped via cooking utensil, neutral taste, served usually with spicy condiment or curry, for breakfast or dinner.Arepa120pxCorn breadSouth America (Northern)Dish made of ground corn dough or cooked corn flour, similar to Mesoamerican tortilla and Salvadoran pupusa.Bagel120pxYeast/wheat breadEastern Europe (Ashkenizi Jewish origin)Ring shaped, usually with a dense, chewy interior; usually topped with sesame or poppy seeds baked into the surface.BaguetteFrench stick, French bread120pxYeasted breadFranceThin elongated loaf, made of water, flour, yeast, salt, instantly recognizable by slits cut in top surface before baking to allow gas expansion.Balep korkunFlatbreadTibet (Central)Round, flat, easy to make, made of barley flour, water, baking powder, cooked in frying pan; Balep Korkun is a type of Bannock.Bammy120pxFlatbreadJamaicaMade by frying a mix of cassava root and salt in coconut oil, dipped in coconut milk and then refried.Banana bread120pxSweet breadDense, made with mashed bananas, often a moist, sweet, cake-like quick bread, but some recipes are traditional yeast breads.Bannock120pxFlatbreadUnited KingdomModern types are made with baking soda or baking powder as leavening agent, giving a light, airy texture.Bara Brith120pxFruit breadWalesSometimes termed 'speckled bread', raisins, currants and candied peel are added to dough.Barbari bread120pxFlatbreadIranAfghanistan (northwestern)Invented by Barbar tribes of Iran and northern Afghanistan.Barmbrack120pxYeasted breadIrelandSweeter than sandwich bread, but less rich than cake, contains sultanas and raisins to add texture.BastoneItalian stick, cane, staffYeast breadItalyShorter and thicker than a French baguette. Sometimes with sesame seed garnish.Bazlama120pxFlatbreadTurkeyFlat and circular, average thickness of 2 cm, usually eaten fresh.Beer bread120pxYeasted breadMade with regular beer or other types such as stout or dark beer.Belgian waffleWaffleNorth AmericaA type of waffle popular in North America, but not common in Belgium. Compared to the standard American waffle, it is identified by its larger size, lighter batter, larger squares, and a higher grid pattern that forms deep pockets.Bhakri120pxUnleavened flatbreadIndiaPakistanUsually grayish in color, made of cereals and thus high in protein and fiber like Jowar, Bajra or Maize.Bhatoora120pxFried breadIndiaVery chewy bread made by flattened dough being fried until it puffs into a light brown fluffy form.Bing120pxFlatbreadChinaSimilar to a Mexican tortilla, only much thicker; usually cooked on a griddle.Biscuit120pxYeasted bread or unleavenedIn Europe, "biscuits" are crisp and dry; in North America, "biscuits" are light and fluffy.Black bread120pxRye breadMade of rye grain, usually dark colored and high fiber, ranges from crispy in texture to dense and chewy.Bolani120px FlatbreadAfghanistanHas a very thin crust and can be stuffed with a variety of ingredients, such as potatoes, spinach, lentils, pumpkin, or leeks.BorlengoPancakeSpainA thin crepe now made with milk, eggs (sometimes omitted) flour and salt. Originally a food eaten by the poor and made with flour and water, it is now often made outside in a frying pan the size of a cartwheel.Borodinsky120px Yeast breadRussiaA dark brown sourdough rye bread, traditionally sweetened with molasses and flavored with coriander and caraway seeds.Boule120pxYeasted breadFranceFrom the French for "ball".Bread roll120pxLeavenedEuropeShort, oblong or round, served usually before or with meals, often with butter.Breadstick120pxDry breadItalyA dry bread formed into sticks, served as an appetizer.Brioche120pxSweet yeasted breadFranceA highly enriched bread, noted for its high butter and egg content, commonly served as a component of French desserts.Broa120pxCornbreadPortugalUnlike the cornbread typical of the southern United States, made of mix of cornmeal and wheat or rye flour, leavened with yeast rather than baking powder or baking soda.Brown bread120pxRye or wheat breadIrelandMade with a significant amount of whole grain flour, usually rye or wheat; sometimes made with molasses or coffee. Also known as "wholemeal bread".Bublik120pxWheat breadPolandMade from yeast-leavened wheat dough that commonly contains milk, butter, and egg whites and is rather sweet.Bun120pxSmall loafSmall, dome-shaped roll, of sweet bread, or savoury bread commonly used in sandwiches.Canadian WhiteLeavenedCanadaA thick, protein-rich sliced sandwich bread.Česnica120pxSoda breadSerbiaBaked during Christmas season with a solid silver coin in the dough for good luck; the family member whose bread piece contains the coin is viewed as the most fortunate for that year.Challah120pxLeavened breadJewishBraided, made with wheat flour, yeast, oil/butter and eggs (optional), usually made by Jewish people for Shabbat.Chapati120pxUnleavened flatbreadIndiaThin in size and made with wheat flour; usually eaten with cooked dal (lentil soup), vegetable curry, chicken and mutton curry dishes; pieces are used to wrap around and pick up each bite of the cooked dish. Chickpea bread120pxLeavened breadAlbaniaTurkeyMade from chickpea flour. The most significant difference of this type of bread is, instead of using regular yeast, they use a yeast made from chickpeas.CholermüsPancakeSwitzerlandAlso known as a "Swiss Pancake", as its name self explains, a Swiss pancake, or "shredded, fried crepe". This preparation should not be confused with Hollermus or Holdermus, which is an elderberry mash.Christmas wafer120pxCeremonial breadEastern EuropeChristmas wafers are usually embossed with images of Christian figures, such as Jesus or Virgin Mary.Ciabatta120pxWhite breadItalyLoaf is somewhat elongated, broad and flattish and, like a slipper, should be somewhat collapsed in the middle.Colomba Pasquale120pxCeremonial breadItalyEaster Dove in English, is dove shaped and covered with icing sugar and almonds, to be eaten at Easter in celebration; more properly viewed as a cake, not a bread.Coppia Ferrarese120pxSourdoughItalyTwisted in shape. Made with flour, lard, olive oil, and malt.Cornbread120pxCornbreadAmericasCan be baked or fried, has a golden appearance, usually has a moist interior.Cottage loaf120pxYeast breadEnglandName refers mostly to shape of loaf not consistency, loaves are made when larger and smaller roughly spherical balls are squashed together, forming a cottage shape.CrackerCrispy breadA baked good typically made from a grain and flour, dough and usually manufactured in large quantities. Crackers (roughly equivalent to savory biscuits in the United Kingdom and the Isle of Man) are usually flat, crisp, small in size (usually 3 inches or less in diameter) and made in various shapes, commonly round or square.CrêpePancakeFranceExtremely thin pancakes, can be stuffed with cheese, asparagus, ham, spinach, eggs, ratatouille, mushrooms, artichoke, or meat products.In Canada, they are often filled with fruit and consumed as a breakfast dish.Crisp bread120pxFlatbreadScandinavia Very dry, traditionally consists of wholemeal rye flour, salt, and water.Croutons120pxCrispy breadFranceA piece of sautéed or rebaked bread, often cubed and seasoned, that is used to add texture and flavor to salads, notably the Caesar salad, as an accompaniment to soups, or eaten as a snack food. The word crouton is derived from the French croûton, itself derived from croûte, meaning "crust". Most people consider croutons to come invariably in the shape of small cubes, but they can actually be of any size and shape, up to a very large slice.Crumpet120pxSavoury griddle cakeUnited KingdomUsually circular and flat, but thick, with pores in upper surface.Cuban bread120pxYeasted breadUnited States (Florida)A fairly simple white bread, similar to French bread and Italian bread, but has a slightly different baking method and ingredient list.Curry bread120pxSmall loafJapanSome Japanese curry is wrapped in a piece of dough, which is coated in flaky bread crumbs, and usually deep fried or baked.Damper120pxSoda breadAustraliaMade of a wheat flour, traditionally baked in the coals of a campfire; iconic Australian dish.Dampfnudel120pxWhite breadGermanyUsually dense and moist with a white top surface.DorayakiPancakeJapanA type of Japanese confection, а red bean pancake which consists of two small pancake-like patties made from castella wrapped around a filling of sweet Azuki red bean paste.Dosa120pxSavoury pancakeIndia (Southern)A fermented crêpe or pancake made from rice batter and black lentils. It is also served with variety of fillings like potato, coconut, paneer, vegetables, dry fruits etc.EggetteSavoury waffleHong KongA spherical pancake or ball waffle popular in Hong Kong and Macao. The food item is also referred to as an egg puff, egg waffle, puffle or by its Cantonese name, gai daan jai, and is made from eggs, sugar, flour, and light evaporated milk.English muffin120pxYeast leavenedUnited KingdomSmall, round, thin, usually dusted with cornmeal and served split horizontally, toasted, buttered, eaten as a snack alone or part of meal, usually breakfast or, in UK and Ireland, early-evening tea. In UK, usually just called a "muffin".Farl120pxFlatbreadNorthern IrelandScotlandMade by spreading dough on a griddle or skillet in a rough circular shape, then cutting it into four equal pieces and cooking.FiloneLeavenedItalyA bread similar to a French baguette.Flatbread120pxFlatbreadA blanket term applied to any circular bread that is flat in shape.Flatbrød120pxUnleavened flatbreadNorwayTraditional food, currently usually eaten with fish, salted meats and soups.FlatkakaUnleavened rye FlatbreadIcelandSoft, round, thin and dark with a characteristic pattern from the frying pan; traditionally fried in small, heavy cast iron frying pans.Focaccia120pxYeasted breadItalyOften punctured with a knife to relieve surface bubbling, or dotted.Fougasse120pxYeasted breadFranceSome versions are sculpted or slashed into a pattern resembling an ear of wheat.Frybread120pxLeavenedUnited States (Navaho people)A flat dough fried or deep-fried in oil, shortening, or lard. The dough is generally leavened by yeast or baking powder.GözlemeLeavened breadTurkeyA savoury traditional Turkish pastry dish, made of hand-rolled dough that is lightly brushed with butter and eggs, filled with various toppings, sealed, and cooked over a griddle.Green onion pancake120pxFlatbreadChinaA savory, non-leavened flatbread folded with oil and minced scallions (green onions). Unlike a true pancake, it is made from dough instead of batter.Gugelhupf (Kugelhupf)120pxRing cakeGermany (Groningen)Soft yeast dough containing raisins, almonds and Kirschwasser cherry brandy, some also with candied fruits, nuts; some filled, often with a layer of sweetened ground poppy seeds.Hallulla120pxFlatbreadChileRound, baked with butter, used for Chilean aliados: cheese and ham sandwich.Hardebrood120pxFlatbreadGermany (Groningen)A dry white flat bread, consisting of two layers, each as thick as an American pancake, that are connected at the dents.Hardtack120pxFlatbread, crispyA simple type of cracker or biscuit, made from flour, water, and sometimes salt.Himbasha120pxFlatbreadEritreaEthiopiaCelebratory, slightly sweet, often served at special occasions, several varieties, most distinctive flavoring is ground cardamom seeds.Hushpuppy120pxSmall ballsUnited States (Southern)Deep fried or baked corn dough balls.Injera120pxFlatbreadEritreaEthiopiaYeast-risen with unique, slightly spongy texture, traditionally made of teff flour.Johnnycake or Hoecake120pxFlatbreadNorth AmericaFried gruel made of yellow or white cornmeal, mixed with salt, hot water or milk; sometimes sweetened; probable origin: Native Americans.Ka'ak120pxLeavenedNear EastVaries with bread rings and sweets.Kaya toastToasted breadSingaporeMalaysiaA toasted bread that is prepared with kaya (coconut jam), a topping of sugar, coconut milk and eggs, pandan, and sometimes margarine or butter. It is generally served on toast, and also sometimes on crackers. It is considered a breakfast staple, and remains popular in Singapore. The dish is sometimes dipped into soft-boiled egg.Khanom bueang120pxFlatbread, crispyThailandCambodiaCommon Thai street food, resemble tacos made of rice flour, usually first topped or filled with coconut cream, then sweet or savory toppings: shredded coconut, strips of fried eggs or egg yolks, chopped scallions.Kulcha120px FlatbreadIndia (Punjab)Made of maida flour dough, mashed potatoes, onion (optional), lots of spices, rolled into flat round shape, baked until golden brown, usually rubbed with butter, eaten with spicy chickpea curry.Lagana120px CeremonialGreeceSpecial kind of azyme bread, baked only on Clean Monday, the first day of Lent.LahohLeavenedDjiboutiSomaliaYemenSpongy, pancake-like, dough of plain flour, self-raising flour, warm water, yeast, pinch of salt.Laobing120pxFlatbreadChina (Northern)Unleavened, sometimes called a Chinese pancake, very like Indian chapati, can be size of large pizza, about one centimeter thick, doughy and chewy texture, made by pan frying thick unleavened batter made of salt, flour, water.Laufabrauð120pxFlatbreadIceland Round, very thin flat cakes, diameter about 15–20 cm (6-8 inches), decorated with leaf-like, geometric patterns, then fried briefly in hot fat.Lavash120pxFlatbreadArmeniaSoft, thin, dough is rolled out flat, flexible when fresh, easier to use for wrap sandwiches, dries fast and grows brittle and hard, for long storage.Lefse120pxFlatbreadNorwaySoft, made of potato, milk or cream (or sometimes lard), flour, cooked on a griddle.Luchi120px FlatbreadIndia (Eastern)BangladeshMade of wheat flour typical of Oriya, Assamese and Bengali cuisine, dough is made by mixing fine maida flour with water and spoonful of ghee, then divided in small balls, flattened by rolling-pin, individually deep-fried in cooking oil or ghee, 4-5 inches diameter, usually served with curries or gravies.MaloogaLeavened FlatbreadYemenPizza-like dough (flour, water, yeast, salt) kneaded well, risen, cut to large rounds, stretched, repeatedly warm ghee spread on dough as it is folded, round is stretched into flat round form, baked in tandoor-like oven.Mantou120pxBunChinaSteamed, made of white flour, often slightly sweetened.Markook120pxFlatbreadLevantUsually large, round, about 2 feet, thin, almost translucent, dough is flattened, kept thin before cooking, baked on domed-convex metal griddle.Marraqueta120pxLeavened lobed loafChileKneaded, made with flour, salt, water, leavening.Massa Sovada120pxSweet breadPortugalRound, made with milk, sugar or honey, subtly sweet lightly textured loaf, traditionally made for Christmas and Easter (when hard boiled eggs often baked in) times, today made year round.Matzo120pxFlatbreadJewishUnleavened, used in Judaism mainly during Passover.Melonpan120pxSweet bun, crispyJapanMade of enriched dough covered in thin layer of crispy cookie dough.Michetta120pxLeavenedItalyAlso known as rosetta, it has a hollow, bulging shape.Milk toastToasted breadA breakfast food consisting of toasted bread in warm milk, typically with sugar and butter. Salt, pepper, paprika, cinnamon, cocoa, raisins and other ingredients may be added. In the New England region of the US, milk toast refers to toast that has been dipped in a milk-based white sauce.Montreal-style bagel120pxBagelCanadaA bagel that is boiled in honey-sweetened water and then baked in a wood-fired oven. It is smaller and denser and uniquely incorporates egg and honey in the dough. It is the only bagel to have gone to space, taken by astronaut Gregory Chamitoff.Naan120pxFlatbreadIranA leavened and oven-baked flatbread, typical and popular in South, Central, and West Asia.NgomeFlatbreadMaliMade of millet, water, vegetable oil.Puran Poli or Obbatu120pxFlatbreadIndiaSweet dessert served for special occasions and festivals, stuffing of boiled chickpea lentils, turmeric, sugar, and spices, cooked on hot griddle, served with ghee and lentil broth soup.Pain d'Epiwheat stalk breadYeasted breadFranceSimilar to a French baguette, but cut to resemble an ear of grain.Pain de mie120pxWhite breadFranceSlightly sweet sandwich-style loaf with a dense crumb.Pan de Pascua120pxCakeChileSweet spongy, with ginger, honey, candied fruits, raisins, nuts, traditionally eaten around Christmas time.Pan dulceSweet breadMexicoA bread that is one of the poster treats in Mexico and other Latin American countries.PanbriocheLeavenedItalyA bread similar to brioche.Pancake120pxFlatbreadThin, flat, round cake, most are quick breads, some use a yeast raised or fermented batter, most are cooked on hot griddle or frying pan, one side first and flipped partway through to cook other side.Pandesal120pxSweet breadPhilippinesA rounded bread made of flour, eggs, yeast, sugar, and salt.Pandoro120pxHoliday breadItalyTraditional sweet yeast loaf, most popular around Christmas and New Year, typically Veronese, usually shaped like a frustum with 8 pointed-star section, often served dusted with vanilla scented icing sugar made to resemble the snowy peaks of winter Italian Alps.Pane carasau120pxFlatbreadItalySardiniaTraditional flatbread, thin, crisp, usually in form of a dish half a meter wide, made by taking baked Flatbread, splitting it in two sheets that are re-baked, recipe is ancient for shepherds who used to stay far from home for months, can last up to one year if kept dry.Pane di Altamura120pxLeavenedItalyMade from durum flour, often odd in shape.Pane ticinese120pxLeavenedSwitzerlandWhite, distinguished by its shape and softness, made of several small sub-loaves or rolls to be broken off by hand, with oil added to dough, which makes it soft.Panettone120pxSweetItalyFluffy, base round, octagon or star section, takes days to make to cure acidic dough like sourdough, contains candied citrus, raisins, sliced vertically, served with cider or champagne, esp. for Christmas, New Year.Panfocaccia120pxLeavenedItalyA bread similar to focaccia.Papadum120pxFlatbreadIndiaThin, crisp cracker-like, served with meal, as appetizer, as final item in meal, or as snack, eaten with various toppings: chopped onions, chutney, other dips and condiments.Paratha120pxFlatbreadIndiaUnleavened, made by pan frying whole wheat dough, ghee or cooking oil usually in dough and on done loaves, usually stuffed with vegetables or cheese, served with butter, chutney, spicy sauces or curries of meat and vegetables.Parotta or Barotta120pxFlatbreadIndia (Southern)A common layered flatbread of Southern India. This is not to be confused with the North Indian Paratha. Parottas are usually available in restaurants and road side shops across Kerala, Karnataka, Tamil Nadu and the Middle East.PeniaSweet breadItalyMade from sugar, butter, eggs, anise seeds and lemons.Piadina120pxFlatbreadItalyThin, usually made in Romagna region with white flour, lard or olive oil, salt, water, dough traditionally cooked on terracotta dish, today flat pans or electric griddles are more common.PikeletPancakeScotlandUsually circular and flat, but thick, with pores in upper surface.Pita120pxFlatbreadGreeceRound with inner pocket, as it cooks, steam puffs up dough, as it cools and flattens a pocket is left in the middle.Pizza120pxLeavened flatbreadModern pizza was originally made with leavened wheat flour topped with tomato, now it also includes almost any other topping ingredients.Potato bread120pxLeavened or unleavenedPotato replaces part of normal wheat flour, ratio of potato to wheat varies much, leavened or unleavened, may have many other ingredients baked in, varied cooking methods.Potato doughnut or SpudnutCakeUnited StatesA doughnut, typically sweet, made with either mashed potatoes or potato starch instead of flour, the most common ingredient used for doughnut dough. They were introduced in the mid-1900s, and a recipe was published in 1938.Potato pancakePancakeShallow-fried pancakes of grated or ground potato, flour and egg, often flavored with grated onion or garlic and seasoning. They may be topped with a variety of condiments, ranging from the savory (such as sour cream or cottage cheese) to the sweet (such as apple sauce or sugar), or they may be served ungarnished. They are sometimes made from mashed potatoes to produce pancake-shaped croquettes.Potato waffleWaffleUnited KingdomA potato-based savoury food in a waffle-like lattice shape. They are common in the UK and Ireland and are also available in some other countries.Potbrood120pxLeavenedSouth AfricaProduced in a cast iron pot covered with wood coals, there are a wide range of flavours but is often made with wheat flour and sweetcorn.Pretzel120pxGermanyAlemannic knot-shaped bread, sometimes soft, sometimes hard, sometimes sweet, sometimes salty.Proja 120px LeavenedSerbiaSmall muffins or loaves of cornbread, was popular in times of widespread poverty, now is a common everyday meal.PuftaloonSconeAustraliaMade from flour, salt, butter, milk, traditionally fried in animal fat, popular with children in winter.Pumpernickel120pxLeavenedGermanyVery heavy, dense, slightly sweet dark pure rye traditionally made with coarsely ground flour, now often made with mixed flour and whole grain berries.Puri120pxFlatbreadIndiaUnleavened, made of wheat flour (refined, whole-wheat, or coarse), dough of flour and salt rolled into small circle or bigger and cut into small circles, deep fried in ghee or vegetable oil, puffs up in all directions like a round ball from steam inside.Qistibi120pxFlatbreadTatarstanBashkortostanRoasted flat cakes with various fillings inside. The dough should be non-fermented. The most popular filling is mashed potato but it may also be ragout or millet. Filling is placed on the one half of the flat cake and is covered by the other half. Later, clarified butter is spread on the flat cakes.Quick bread120px LeavenedNorth AmericaLeavened with substance other than yeast.Rice bread120pxRice breadJapanMade from rice flour.Roti120pxFlatbreadIndiaUnleavened, made from stone ground wholemeal flour, traditionally named atta flour.Rugbrød120pxRye breadDenmarkMade of rye and wheat flour or up to 1/3 whole rye grains may have whole seeds, usual sourdough base, low fat, no oil or flavoring but salt, high fiber, little or no sugar, usually long brown rectangle.Rumali Roti120pxFlatbreadIndia (Northern)Rumali in Hindi means handkerchief or napkin. This flatbread is thin and soft like a handkerchief. It is made with maida flour (highly refined wheat flour).Rye bread120pxLeavenedEuropeMade of various fractions of rye grain flour, color light to dark via flour used and if colors added, usually denser and higher fiber than many common breads, darker color, stronger flavor.Sacramental bread120pxUnleavenedGreece, RomeUsed in the Christian Eucharist ritual.Salt rising breadLeavenedScotlandMade of wheat flour, starter of liquid (water or milk), either corn, potatoes, or wheat, and some other minor ingredients; result has dense crumb and positive cheese-like flavor.Sangak120pxFlatbreadIranPlain, rectangular, or triangular, whole wheat sourdough, usually two types: generic no toppings and costlier topped with poppy or sesame seeds.Scone120pxQuick breadUnited KingdomSmall quick bread usually made of wheat, barley or oatmeal, baking powder leavening.SgabeoLeavenedItaly (Lunigiana)Cut into strips, fried and salted.ShirmalFlatbreadIranSaffron-flavored traditional flatbread, usually made with milk instead of water.Soda bread120pxQuick breadIrelandA variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as baking soda) is used as a raising agent rather than the more common yeast. The ingredients of traditional soda bread are flour, bread soda, salt, and buttermilk. The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. Other ingredients can be added such as raisins, egg or various nuts.Sopaipilla120pxQuick breadA kind of fried pastry and a type of quick bread.Sourdough breadSour breadEgyptA bread product made by a long fermentation of dough using naturally occurring lactobacilli and yeasts. In comparison with breads made quickly with cultivated yeast, it usually has a mildly sour taste because of the lactic acid produced by the lactobacilli.Speckendick120pxPancakeGermany (Groningen)A rye pancake made between two iron plates, filled with lard or bacon, dried sausage and a little syrup.Spelt breadYeasted breadMade predominately with spelt flour or coarse meal.Taftan 120px LeavenedIranLeavened flour bread with saffron and small amount of cardamom powder baked in a clay oven.Tandoor bread120pxFlatbreadA type of bread baked in a clay oven that is called a tandoor.Teacake120pxSweet bunUnited KingdomFruited sweet bun usually served toasted and buttered.Texas toastToasted breadUnited States (Texas)A type of packaged bread (not sold toasted as the name implies) which is sold sliced at double the typical thickness of most sliced breads. While it can be used in the same manner as ordinary bread slices such as in sandwiches, it is especially useful for dishes involving liquids, such as barbecue sauce, or where extra thickness can improve the product, such as French toast. It is typically a white bread.Tiger bread120pxRice breadNetherlandsRice paste bread made with sesame oil and with a pattern baked into the top made by painting rice paste onto the surface prior to baking. The paste dries and cracks during the baking process, creating a two-colour effect similar to a tiger's markings, hence the name.Toasted breadLeavened breadA bread that has been browned by exposing to radiant heat.Tortilla120pxFlatbreadMexicoThin flatbread made from finely ground wheat flour. Originally derived from the corn tortilla (tortilla in Spanish means "small torta", or "small cake"), a bread of maize which predates the arrival of Europeans to the Americas, the wheat flour tortilla was an innovation after wheat was brought to the New World from Spain while this region was the colony of New Spain. It is made with an unleavened, water based dough, pressed and cooked like corn tortillas.Tsoureki120pxLeavenedSweet bread formed of braided strands of dough; may also be savoury.Tunnbröd120pxFlatbreadSwedenSoft (used as wrap for other food), or crisp (used with fermented herring), many variants depending on type of grain (any mix of wheat, barley, rye), leavening agent (or lack), and rolling pin.Vánočka120pxLeavenedCzech Republic, SlovakiaBaked traditionally at Christmastime. It is rich in eggs and butter, making it similar to brioche. Lemon rind and nutmeg add color and flavor; the dough can also contain raisins and almonds, and is braided like challah.Vienna bread120pxLeavenedAustria (Vienna)Produced from a process using high milling of Hungarian grain, cereal press-yeast for leavening, and care and thought in the production process.White bread120pxLeavenedMade from wheat flour from which the bran and the germ have been removed through a process known as milling.Whole wheat bread120pxLeavenedMade using flour which is partly or entirely made from whole or almost whole wheat grains.Yufka120pxFlatbreadTurkeyThin, round, unleavened, similar to lavash, about 18 inches (40–50 cm) wide, usually made of wheat flour, water, table salt, has low moisture content, depending on how low this is, a long shelf life.Zopf120pxLeavened whiteSwitzerlandGermanyMade of white flour, milk, egg, butter, yeast, dough is braided, brushed with egg yolk before baking, forming a gold crust.Zwieback120pxLeavenedGermanyCrisp, sweetened bread, made with eggs and baked twice. It is sliced before it is baked a second time, which produces crisp, brittle slices that closely resemble melba toast.

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